Dreamy Chocolate Pear Cheesecake
Crust:
1 cup chocolate graham crumbs
2 Tablespoons melted butter
1 Tablespoon granulated sugar
Filling:
1 cup granulated sugar
1/3 cup flour
¼ teaspoon salt
32 oz Ricotta cheese
6 large eggs, slightly beaten
2 teaspoons vanilla
1 teaspoon freshly grated orange peel
1 can (15oz) pear halves, drained, sliced evenly
Topping:
½ cup melted semi-sweet chocolate chips
To make crust, in small bowl combine crust ingredients. Press firmly onto bottom of 9 inch springform pan lined with parchment paper, edges cut.
To make filling, in small bowl combine 1 cup sugar, flour, and salt; set aside. In large bowl of electric mixer, beat ricotta cheese at low speed until smooth. Add eggs gradually, beating at low speed until smooth. Stir in sugar mixture, vanilla, and orange peel, mix until smooth. Pour into prepared crust.
Bake at 350 degrees for 1 hour. Remove from oven, arrange pear slices on top. Return to oven and bake an additional 30 minutes. Cool on wire rack. Drizzle with melted chocolate. Chill in refrigerator overnight.
Serves 12
Wednesday, March 31, 2010
Monday, March 29, 2010
Gourmet Nachos
Gourmet Nachos
By: Rosanna
½ lb hamburger
½ yellow onion, finely chopped
1/8 teaspoon garlic powder
1 can refried beans or black beans pureed
1 tomato, chopped or 1 can petite diced tomatoes, drained
1 can (4oz) diced green chiles
½ teaspoon salt
1/8 teaspoon pepper
½ teaspoon cumin
½ teaspoon chili powder
Grated cheese
Tortilla chips
Sour cream
Sliced black olives
Brown hamburger and chopped onion until cooked on stove top in a large skillet over medium-high heat. Add all other ingredients except cheese, chips, sour cream and olives. Cook over medium heat until warmed through. Place mixture over a plate of tortilla chips. Top with grated cheese. Microwave for 45 seconds to 1 minute or until cheese is bubbly and hot. Top with sour cream and sliced black olives.
Serves 4
By: Rosanna
½ lb hamburger
½ yellow onion, finely chopped
1/8 teaspoon garlic powder
1 can refried beans or black beans pureed
1 tomato, chopped or 1 can petite diced tomatoes, drained
1 can (4oz) diced green chiles
½ teaspoon salt
1/8 teaspoon pepper
½ teaspoon cumin
½ teaspoon chili powder
Grated cheese
Tortilla chips
Sour cream
Sliced black olives
Brown hamburger and chopped onion until cooked on stove top in a large skillet over medium-high heat. Add all other ingredients except cheese, chips, sour cream and olives. Cook over medium heat until warmed through. Place mixture over a plate of tortilla chips. Top with grated cheese. Microwave for 45 seconds to 1 minute or until cheese is bubbly and hot. Top with sour cream and sliced black olives.
Serves 4
Sunday, March 28, 2010
Asparagus Lasagna
Asparagus Lasagna
9 lasagna sheets, fresh or dried
1 teaspoon olive oil, plus 1 tablespoon, divided
2 (8.5-ounce) jars sun-dried tomatoes, drained
1 1/2 packed cups fresh basil leaves
1/2 cup grated Parmesan, plus 3/4 cup
1/4 pound pancetta, diced
1 medium onion, diced
2 garlic cloves, minced
4 bunches asparagus, trimmed and cut into 1-inch pieces
1 (15-ounce) container whole milk ricotta cheese
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 cups shredded whole milk mozzarella cheese
2 tablespoons butter
Bring a large pot of salted water to a boil over high heat. Add 1 teaspoon olive oil. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes for dried pasta or 2 to 3 minutes for fresh pasta. Drain pasta.
In a food processor combine the sun-dried tomatoes and basil. Pulse until the mixture is combined. Transfer to a small bowl. Stir in 1/2 cup Parmesan. Set aside.
In a large skillet brown the pancetta until crisp. Remove from the pan using a slotted spoon. Add 1 tablespoon olive oil, onion, and garlic and cook until tender, about 4 minutes. Add asparagus and cook until tender, about 4 minutes. Transfer the mixture to a large bowl. Add the ricotta, salt, and pepper and stir to combine.
Preheat the oven to 350 degrees F. In a 9 by 13-inch baking dish sprinkle some of the sun-dried tomato mixture on the bottom of the casserole dish. Place some lasagna sheets, then half asparagus mixture. Next sprinkle some mozzarella cheese and some of the remaining 3/4 cup Parmesan. Continue for 1 more layer. Top with lasagna sheets, some sun-dried tomato mixture, mozzarella, and Parmesan. Dot the top with butter. Bake until the ingredients are warm and the cheese is melted, about 25 minutes.
6 to 8 servings
9 lasagna sheets, fresh or dried
1 teaspoon olive oil, plus 1 tablespoon, divided
2 (8.5-ounce) jars sun-dried tomatoes, drained
1 1/2 packed cups fresh basil leaves
1/2 cup grated Parmesan, plus 3/4 cup
1/4 pound pancetta, diced
1 medium onion, diced
2 garlic cloves, minced
4 bunches asparagus, trimmed and cut into 1-inch pieces
1 (15-ounce) container whole milk ricotta cheese
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 cups shredded whole milk mozzarella cheese
2 tablespoons butter
Bring a large pot of salted water to a boil over high heat. Add 1 teaspoon olive oil. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes for dried pasta or 2 to 3 minutes for fresh pasta. Drain pasta.
In a food processor combine the sun-dried tomatoes and basil. Pulse until the mixture is combined. Transfer to a small bowl. Stir in 1/2 cup Parmesan. Set aside.
In a large skillet brown the pancetta until crisp. Remove from the pan using a slotted spoon. Add 1 tablespoon olive oil, onion, and garlic and cook until tender, about 4 minutes. Add asparagus and cook until tender, about 4 minutes. Transfer the mixture to a large bowl. Add the ricotta, salt, and pepper and stir to combine.
Preheat the oven to 350 degrees F. In a 9 by 13-inch baking dish sprinkle some of the sun-dried tomato mixture on the bottom of the casserole dish. Place some lasagna sheets, then half asparagus mixture. Next sprinkle some mozzarella cheese and some of the remaining 3/4 cup Parmesan. Continue for 1 more layer. Top with lasagna sheets, some sun-dried tomato mixture, mozzarella, and Parmesan. Dot the top with butter. Bake until the ingredients are warm and the cheese is melted, about 25 minutes.
6 to 8 servings
Saturday, March 27, 2010
Spinach-Stuffed Turkey Meat Loaf
Spinach-Stuffed Turkey Meat Loaf
By: Williams Sonoma
High in Protein- Good source of fiber
¾ teaspoon canola oil
3 slices white bread, crusts removed and bread torn into 1 inch pieces
¼ cup milk
1lb ground turkey (white) meat
1 Tablespoon Dijon mustard
1 teaspoon dried oregano
Kosher salt and freshly ground black pepper
1 large egg white
For the stuffing:
1lb fresh spinach or 8oz frozen chopped spinach
½ Tablespoon extra-virgin olive oil
2 green onions, tender green tops only, chopped
1 large egg white
Freshly ground black pepper
¼ cup grated Romano cheese
2 cups Spicy Tomato Sauce (recipe follows)
½ teaspoon grated orange zest
Line a baking sheet with foil, leaving at least 1 inch hanging over the long edge on both sides. Brush the foil with ½ teaspoon canola oil.
In a bowl, using a fork, mash the bread with the milk until the milk is fully absorbed. Squeeze the bread to eliminate excess milk. In another bowl, using a fork, combine the turkey, mustard, oregano, ½ teaspoon salt, and 1/8 teaspoon pepper. Add the soaked bread and egg white and mix until creamy, 2-3 minutes. Spread in the prepared pan to make an even layer. Cover the pan with plastic wrap. Refrigerate for 1-3 hours.
Preheat oven to 350 degrees.
To make the stuffing, if using fresh spinach, rinse carefully in 2 or 3 changes of water, discarding the tough stems and any damaged leaves. Drain the leaves briefly in a colander and transfer to a large saucepan with only the water that clings to them. Place over medium-high heat, cover and cook, turning the leaves 2 or 3 times, until wilted and still slightly firm to the bite, about 4 minutes. Drain and chop finely. Squeeze the spinach with your hands to remove about half of the moisture. If using frozen spinach, cook according to package directions, let cool, and squeeze out.
In a nonstick frying pan over medium-high heat, warm the olive oil. Add the spinach, pulling it apart to eliminate any clumps. Stir in the green onions and cook, stirring occasionally, until the onions are wilted and the spinach is dry and fluffy, 5-6 minutes. Remove from the heat and let cool to room temperature. Stir in the egg white and season generously with pepper.
Remove the plastic wrap from the meat. Spread the stuffing evenly over the meat, leaving a 1 inch uncovered border on all sides. Sprinkle with cheese evenly over stuffing. Lifting the foil along the long side facing you, roll up the meat and stuffing like a jelly roll, pushing it forward a bit at a time and lifting the foil away, until a long log has formed. Pat the log gently to compact it. Brush with the remaining ½ teaspoon canola oil and center it on the pan.
Bake the meat loaf, uncovered, until the center reads 160 degrees, about 1 hour. Let rest for 15 minutes. In a saucepan over medium heat, combine the tomato sauce and orange zest and heat until hot. Spoon ½ cup of the sauce onto each plate. Cut the meat loaf into 4-5 slices. Place in the center of the sauce and serve.
Makes 4-5 servings
Spicy Tomato Sauce:
1 teaspoon freshly ground white or black pepper
½ teaspoon freshly grated nutmeg, or a pinch of dry nutmeg
¼ teaspoon ground ginger
1/8 teaspoon ground cloves
2 Tablespoons extra-virgin olive oil
1 ½ cups finely chopped yellow onion
1 clove garlic, minced
1 can (28oz) whole plum (Roma) tomatoes with juice
1 can (28oz) chopped tomatoes with juice
2 cups tomato sauce
In a small bowl, stir together the pepper, nutmeg, ginger, and cloves. Set aside.
In a large Dutch oven or other deep, heavy pot over medium-high heat, warm the olive oil. Add the onion and sauté until beginning to soften, about 4 minutes. Reduce the heat to medium-low, cover, and cook the onion until it releases its juices, about 5 minutes. Stir in the minced garlic.
Add the plum tomatoes and their juice. Using a wooden spoon, break up the tomatoes into 1 inch chunks. Add the chopped tomatoes and their juice and the tomato sauce, and then stir in the spice mixture. Raise the heat to medium-high and bring the sauce to a boil. Reduce the heat to medium-low and simmer, uncovered, until the sauce has the thickness of tomato puree, 15-20 minutes.
Remove from the heat and use immediately, or let cool, cover, and refrigerate for up to 1 week or freeze for up to 2 months.
Makes about 3 quarts
By: Williams Sonoma
High in Protein- Good source of fiber
¾ teaspoon canola oil
3 slices white bread, crusts removed and bread torn into 1 inch pieces
¼ cup milk
1lb ground turkey (white) meat
1 Tablespoon Dijon mustard
1 teaspoon dried oregano
Kosher salt and freshly ground black pepper
1 large egg white
For the stuffing:
1lb fresh spinach or 8oz frozen chopped spinach
½ Tablespoon extra-virgin olive oil
2 green onions, tender green tops only, chopped
1 large egg white
Freshly ground black pepper
¼ cup grated Romano cheese
2 cups Spicy Tomato Sauce (recipe follows)
½ teaspoon grated orange zest
Line a baking sheet with foil, leaving at least 1 inch hanging over the long edge on both sides. Brush the foil with ½ teaspoon canola oil.
In a bowl, using a fork, mash the bread with the milk until the milk is fully absorbed. Squeeze the bread to eliminate excess milk. In another bowl, using a fork, combine the turkey, mustard, oregano, ½ teaspoon salt, and 1/8 teaspoon pepper. Add the soaked bread and egg white and mix until creamy, 2-3 minutes. Spread in the prepared pan to make an even layer. Cover the pan with plastic wrap. Refrigerate for 1-3 hours.
Preheat oven to 350 degrees.
To make the stuffing, if using fresh spinach, rinse carefully in 2 or 3 changes of water, discarding the tough stems and any damaged leaves. Drain the leaves briefly in a colander and transfer to a large saucepan with only the water that clings to them. Place over medium-high heat, cover and cook, turning the leaves 2 or 3 times, until wilted and still slightly firm to the bite, about 4 minutes. Drain and chop finely. Squeeze the spinach with your hands to remove about half of the moisture. If using frozen spinach, cook according to package directions, let cool, and squeeze out.
In a nonstick frying pan over medium-high heat, warm the olive oil. Add the spinach, pulling it apart to eliminate any clumps. Stir in the green onions and cook, stirring occasionally, until the onions are wilted and the spinach is dry and fluffy, 5-6 minutes. Remove from the heat and let cool to room temperature. Stir in the egg white and season generously with pepper.
Remove the plastic wrap from the meat. Spread the stuffing evenly over the meat, leaving a 1 inch uncovered border on all sides. Sprinkle with cheese evenly over stuffing. Lifting the foil along the long side facing you, roll up the meat and stuffing like a jelly roll, pushing it forward a bit at a time and lifting the foil away, until a long log has formed. Pat the log gently to compact it. Brush with the remaining ½ teaspoon canola oil and center it on the pan.
Bake the meat loaf, uncovered, until the center reads 160 degrees, about 1 hour. Let rest for 15 minutes. In a saucepan over medium heat, combine the tomato sauce and orange zest and heat until hot. Spoon ½ cup of the sauce onto each plate. Cut the meat loaf into 4-5 slices. Place in the center of the sauce and serve.
Makes 4-5 servings
Spicy Tomato Sauce:
1 teaspoon freshly ground white or black pepper
½ teaspoon freshly grated nutmeg, or a pinch of dry nutmeg
¼ teaspoon ground ginger
1/8 teaspoon ground cloves
2 Tablespoons extra-virgin olive oil
1 ½ cups finely chopped yellow onion
1 clove garlic, minced
1 can (28oz) whole plum (Roma) tomatoes with juice
1 can (28oz) chopped tomatoes with juice
2 cups tomato sauce
In a small bowl, stir together the pepper, nutmeg, ginger, and cloves. Set aside.
In a large Dutch oven or other deep, heavy pot over medium-high heat, warm the olive oil. Add the onion and sauté until beginning to soften, about 4 minutes. Reduce the heat to medium-low, cover, and cook the onion until it releases its juices, about 5 minutes. Stir in the minced garlic.
Add the plum tomatoes and their juice. Using a wooden spoon, break up the tomatoes into 1 inch chunks. Add the chopped tomatoes and their juice and the tomato sauce, and then stir in the spice mixture. Raise the heat to medium-high and bring the sauce to a boil. Reduce the heat to medium-low and simmer, uncovered, until the sauce has the thickness of tomato puree, 15-20 minutes.
Remove from the heat and use immediately, or let cool, cover, and refrigerate for up to 1 week or freeze for up to 2 months.
Makes about 3 quarts
Friday, March 26, 2010
Spinach Custard with Gruyere Topping
Spinach Custard with Gruyere Topping
By: Williams Sonoma
High in Protein
2-3 Tablespoons fine dried bread crumbs
1 package (10oz) frozen spinach
1 Tablespoon extra-virgin olive oil
½ cup chopped yellow onion
1 teaspoon minced garlic
4 dry-packed sun-dried tomato halves, snipped into small pieces (about 2 Tablespoons)
Kosher salt and freshly ground pepper
½ cup shredded Gruyere cheese
3 large eggs
1 cup milk
1 teaspoon Dijon mustard
Preheat the oven to 180 degrees. Spray the inside of an 8 inch square baking dish with cooking spray. Lightly coat with the bread crumbs, then tap out the excess.
Thaw the frozen spinach, drain, then squeeze to remove all excess moisture. Set aside.
In a frying pan over medium-low heat, warm the olive oil. Add the onion and cook until tender, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the spinach, tomatoes, ½ teaspoon salt and a grind of pepper and cook, stirring until all of the ingredients are heated through, about 5 minutes.
Spoon into baking dish. Smooth the mixture to create an even layer. Sprinkle the cheese on top.
In a large bowl, whisk the eggs until blended. Add the milk and mustard and stir until blended. Gently pour the egg mixture over the spinach filling.
Bake until puffed and golden, 30-35 minutes. Transfer to a wire rack and let cool for about 15 minutes.
Serve by cutting into large squares. Serve warm, or cover and refrigerate until cold before serving.
Serves 6
By: Williams Sonoma
High in Protein
2-3 Tablespoons fine dried bread crumbs
1 package (10oz) frozen spinach
1 Tablespoon extra-virgin olive oil
½ cup chopped yellow onion
1 teaspoon minced garlic
4 dry-packed sun-dried tomato halves, snipped into small pieces (about 2 Tablespoons)
Kosher salt and freshly ground pepper
½ cup shredded Gruyere cheese
3 large eggs
1 cup milk
1 teaspoon Dijon mustard
Preheat the oven to 180 degrees. Spray the inside of an 8 inch square baking dish with cooking spray. Lightly coat with the bread crumbs, then tap out the excess.
Thaw the frozen spinach, drain, then squeeze to remove all excess moisture. Set aside.
In a frying pan over medium-low heat, warm the olive oil. Add the onion and cook until tender, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the spinach, tomatoes, ½ teaspoon salt and a grind of pepper and cook, stirring until all of the ingredients are heated through, about 5 minutes.
Spoon into baking dish. Smooth the mixture to create an even layer. Sprinkle the cheese on top.
In a large bowl, whisk the eggs until blended. Add the milk and mustard and stir until blended. Gently pour the egg mixture over the spinach filling.
Bake until puffed and golden, 30-35 minutes. Transfer to a wire rack and let cool for about 15 minutes.
Serve by cutting into large squares. Serve warm, or cover and refrigerate until cold before serving.
Serves 6
Garlic Cheese Biscuits
Garlic Cheese Biscuits
By: Rosanna
Dough:
1 ¼ lb Bisquick mix
4oz freshly grated cheddar cheese
12oz cold water
Garlic Spread:
½ cup (1 stick) butter, melted
1 teaspoon garlic powder
¼ teaspoon salt
1/8 teaspoon onion powder
1/8 teaspoon dried parsley
To cold water, add Bisquick and cheese. Blend in mixing bowl until dough is firm (will be slightly sticky!).
Using a small spoon place mounds of dough onto baking sheet lined with parchment paper. Bake at 375 degrees for 15 minutes. Remove from oven. Brush biscuits immediately with garlic spread; the melted butter will seep into the biscuits and make them super tasty and moist. Make sure the biscuits are cooked otherwise the garlic spread will make them taste soggy.
By: Rosanna
Dough:
1 ¼ lb Bisquick mix
4oz freshly grated cheddar cheese
12oz cold water
Garlic Spread:
½ cup (1 stick) butter, melted
1 teaspoon garlic powder
¼ teaspoon salt
1/8 teaspoon onion powder
1/8 teaspoon dried parsley
To cold water, add Bisquick and cheese. Blend in mixing bowl until dough is firm (will be slightly sticky!).
Using a small spoon place mounds of dough onto baking sheet lined with parchment paper. Bake at 375 degrees for 15 minutes. Remove from oven. Brush biscuits immediately with garlic spread; the melted butter will seep into the biscuits and make them super tasty and moist. Make sure the biscuits are cooked otherwise the garlic spread will make them taste soggy.
Thursday, March 25, 2010
No-Bake Chocolate Peanut Butter Bars
No-Bake Chocolate Peanut Butter Bars
By: Nestle Toll House
1 cups creamy peanut butter, divided
¾ stick of butter, softened
1 cup powdered sugar, divided
1 ½ cups graham cracker crumbs
1 cup (6oz) Nestle Toll House Semi-Sweet Mini Morsels, divided
Grease 8x8 glass pan
Beat ½ cup peanut butter and softened butter until creamy with an electric mixer. Gradually beat in ½ cup powdered sugar. Remove bowl from electric mixer stand and with hands or wooden spoon, work in remaining ½ cup powdered sugar, graham cracker crumbs, and ½ cup morsels. Press firmly into pan. Smooth top.
Melt remaining ½ cup peanut butter and ½ cup mini morsels in medium saucepan over low heat, stirring until smooth. Spread over crust in pan. Cover with syran wrap and refrigerate for at least 1 hour. Cut into bars. Store covered in refrigerator. Serve cold.
Makes 20 bars
No-Dairy Harvest Pumpkin Apple Bread
No-Dairy Harvest Pumpkin Apple Bread
3 cups flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 ½ teaspoon salt
3 cups granulated sugar or 2 cups granulated sugar with 1 cup packed brown sugar
1 (15oz) canned pumpkin puree
8 egg whites or 1 cup egg beaters
½ cup vegetable or canola oil
½ cup unsweetened applesauce
½ cup apple juice, water or soy milk
1 large baking apple, peeled, cored and diced (such as Granny Smith)
Preheat oven to 350 degrees
Grease and flour (2) 9x5 loaf pans.
Combine flour, cinnamon, baking soda and salt in a large bowl.
Combine sugar, pumpkin puree, egg whites, oil, applesauce, and juice in a large mixer bowl; beat until just blended.
Add pumpkin mixture to flour mixture; stir just until moistened. Fold in diced apples. Spoon batter into prepared loaf pans. Bake for 1 hour 10 minutes or until pick inserted in center comes out clean.
Cool in pans on wire rack for 10 minutes; remove to wire racks to cool completely.
3 cups flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 ½ teaspoon salt
3 cups granulated sugar or 2 cups granulated sugar with 1 cup packed brown sugar
1 (15oz) canned pumpkin puree
8 egg whites or 1 cup egg beaters
½ cup vegetable or canola oil
½ cup unsweetened applesauce
½ cup apple juice, water or soy milk
1 large baking apple, peeled, cored and diced (such as Granny Smith)
Preheat oven to 350 degrees
Grease and flour (2) 9x5 loaf pans.
Combine flour, cinnamon, baking soda and salt in a large bowl.
Combine sugar, pumpkin puree, egg whites, oil, applesauce, and juice in a large mixer bowl; beat until just blended.
Add pumpkin mixture to flour mixture; stir just until moistened. Fold in diced apples. Spoon batter into prepared loaf pans. Bake for 1 hour 10 minutes or until pick inserted in center comes out clean.
Cool in pans on wire rack for 10 minutes; remove to wire racks to cool completely.
Wednesday, March 24, 2010
Cauliflower with Orange Zest and Green Onion
Cauliflower with Orange Zest and Green Onion
By: Williams Sonoma
Low in Saturated Fat- Cholesterol Free
1 head cauliflower (1 ¾ lb), cored and cut into uniform-sized florets
1 Tablespoon extra-virgin olive oil
Kosher salt and freshly ground pepper
2 Tablespoons coarsely chopped green onions
2 Tablespoons chopped fresh flat-leaf parsley
2 teaspoons grated orange zest
4 lemon wedges
Place the cauliflower florets in a large bowl and add cold water to cover. Let stand for 30 minutes, then drain.
Preheat the oven to 400 degrees.
Spread the cauliflower in a single layer in a shallow 9x13 baking dish. Drizzle with olive oil, sprinkle with ¼ teaspoon salt and season with pepper. Toss to coat. Bake the cauliflower, turning the florets every 10 minutes and sprinkling with 1-2 Tablespoons of cold water each time, until they are tender and lightly browned, about 30 minutes.
Combine the green onions, parsley, and orange zest on a cutting board and finely chop together. Remove the cauliflower from the oven and sprinkle evenly with the green onion mixture. Spoon the cauliflower into a warmed serving dish and garnish with the lemon wedges. Serve at once.
Serves 4
Note: “Cauliflower is an excellent source of vitamin C and potassium. As a cruciferous vegetable, it also has cancer-fighting properties. Soaking the cauliflower in water before baking is an important step, as the moisture creates hot steam that helps the cauliflower cook to a tender and succulent finish. Advise each diner to squeeze a little lemon juice onto the cauliflower at the table. The citrus heightens the flavors of this cool-weather dish.”
By: Williams Sonoma
Low in Saturated Fat- Cholesterol Free
1 head cauliflower (1 ¾ lb), cored and cut into uniform-sized florets
1 Tablespoon extra-virgin olive oil
Kosher salt and freshly ground pepper
2 Tablespoons coarsely chopped green onions
2 Tablespoons chopped fresh flat-leaf parsley
2 teaspoons grated orange zest
4 lemon wedges
Place the cauliflower florets in a large bowl and add cold water to cover. Let stand for 30 minutes, then drain.
Preheat the oven to 400 degrees.
Spread the cauliflower in a single layer in a shallow 9x13 baking dish. Drizzle with olive oil, sprinkle with ¼ teaspoon salt and season with pepper. Toss to coat. Bake the cauliflower, turning the florets every 10 minutes and sprinkling with 1-2 Tablespoons of cold water each time, until they are tender and lightly browned, about 30 minutes.
Combine the green onions, parsley, and orange zest on a cutting board and finely chop together. Remove the cauliflower from the oven and sprinkle evenly with the green onion mixture. Spoon the cauliflower into a warmed serving dish and garnish with the lemon wedges. Serve at once.
Serves 4
Note: “Cauliflower is an excellent source of vitamin C and potassium. As a cruciferous vegetable, it also has cancer-fighting properties. Soaking the cauliflower in water before baking is an important step, as the moisture creates hot steam that helps the cauliflower cook to a tender and succulent finish. Advise each diner to squeeze a little lemon juice onto the cauliflower at the table. The citrus heightens the flavors of this cool-weather dish.”
No-Dairy Cornbread Muffins
No-Dairy Cornbread Muffins
¾ cup flour
1/3 cup granulated sugar
¼ cup white cornmeal
½ Tablespoon baking powder
¼ teaspoon salt
Mix together in a medium size bowl.
Add:
½ cup and 2 Tablespoons soy milk
2 egg whites
¼ cup canola oil
Stir just until blended. Pour into muffin cups that have been sprayed with cooking oil.
Bake at 350 degrees for 22 minutes. Cool on rack in pan for 5 minutes. Turn out onto wire rack to cool completely.
Makes 8 muffins
¾ cup flour
1/3 cup granulated sugar
¼ cup white cornmeal
½ Tablespoon baking powder
¼ teaspoon salt
Mix together in a medium size bowl.
Add:
½ cup and 2 Tablespoons soy milk
2 egg whites
¼ cup canola oil
Stir just until blended. Pour into muffin cups that have been sprayed with cooking oil.
Bake at 350 degrees for 22 minutes. Cool on rack in pan for 5 minutes. Turn out onto wire rack to cool completely.
Makes 8 muffins
Tuesday, March 23, 2010
Spiced Applesauce Cake with Cinnamon Cream Cheese Frosting
Spiced Applesauce Cake with Cinnamon Cream Cheese Frosting
By: Gourmet Magazine October 2009
For Cake:
2 cups flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ teaspoon cinnamon
½ teaspoon ground ginger
1/8 teaspoon ground cloves
1 stick unsalted butter, softened
1 cup packed light brown sugar
1 teaspoon vanilla
2 large eggs
1 ½ cups unsweetened applesauce
For Frosting:
8oz cream cheese, softened
3 Tablespoons unsalted butter, softened
¼ teaspoon vanilla
1 cup confectioners’ sugar
½ teaspoon cinnamon
Preheat oven to 350 degrees
Butter 8x8 glass square baking dish.
Make Cake:
Whisk together flour, baking powder, baking soda, salt and spices.
Beat butter, brown sugar and vanilla with an electric mixer at high speed until pale and fluffy, about 2-3 minutes. Add eggs, 1 at a time, beating well after each addition, then beat in applesauce. At low speed, mix in flour mixture just until combined.
Spread batter evenly in prepared pan and bake until golden brown and wooden pick inserted into center comes out clean, about 45 minutes. Cool in pan for 15 minutes. Run a knife around edges of cake to loosen, then invert onto a plate. Reinvert cake onto a rack and cool completely.
Make frosting:
Beat cream cheese, butter, and vanilla with an electric mixer at high speed until fluffy. Stir in confectioners’ sugar and cinnamon, then beat at medium speed until incorporated.
Spread frosting over top of cooled cake.
Serves 6
No-Dairy Carrot and Zucchini Bread
No-Dairy Carrot and Zucchini Bread
1 ½ cups flour
¾ cup light brown sugar
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 eggs, beaten slightly (or 4 egg whites)
½ cup canola oil
½ cup grated carrots
1 ¾ cups grated zucchini
½ cup golden raisins (optional)
Preheat oven to 365 degrees
Grease and flour an 8x3 loaf pan, set aside.
In a medium bowl, combine the eggs and oil; mix well. Sift the dry ingredients into a large bowl. Gently stir the egg mixture into the dry ingredients. Fold in the carrots, zucchini and raisins. Pour the mixture into prepared loaf pan and bake for about 55 minutes, or until pick inserted into center comes out clean.
Remove from oven and cool on wire rack, in pan, for 5 minutes. Remove bread from pan and return to wire rack to cool completely.
1 ½ cups flour
¾ cup light brown sugar
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 eggs, beaten slightly (or 4 egg whites)
½ cup canola oil
½ cup grated carrots
1 ¾ cups grated zucchini
½ cup golden raisins (optional)
Preheat oven to 365 degrees
Grease and flour an 8x3 loaf pan, set aside.
In a medium bowl, combine the eggs and oil; mix well. Sift the dry ingredients into a large bowl. Gently stir the egg mixture into the dry ingredients. Fold in the carrots, zucchini and raisins. Pour the mixture into prepared loaf pan and bake for about 55 minutes, or until pick inserted into center comes out clean.
Remove from oven and cool on wire rack, in pan, for 5 minutes. Remove bread from pan and return to wire rack to cool completely.
Monday, March 22, 2010
Chicken Enchilada Soup
Chicken Enchilada Soup
2 large boneless skinless chicken breasts
½ cup (1 stick) butter
½ sweet yellow onion, small diced
1 clove garlic, minced
¾ cup flour
½ teaspoon season salt
1 teaspoon paprika
1 pint sour cream
1/8 teaspoon ground cumin
2oz can green chiles
(2) cans chicken broth (4 cups)
4 cups water
Place 2 cans of chicken broth and 4 cups water in a large pan. Add chicken. Bring to a boil and cook until chicken is done (about 20 minutes). Strain broth; reserve. Cool chicken and then shred. In the same large skillet that you have been simmering the chicken in place the butter, melt and add minced garlic and diced onion. Cook, stirring frequently, for about 5 minutes. Gradually add season salt and paprika. Add flour, all at once to make a roux. Slowly add back in the broth, a cup at a time, stirring and incorporating the roux until white sauce is created. Add the pint of sour cream, mix well. Add cumin and green chiles. Cook until heated thoroughly on low heat for about 30 minutes. Serve with tortilla chips, grated cheese, and sliced green onions if desired.
Serves 6-8
No-Dairy Tuna Noodle Casserole with Mushrooms and Fresh Herbs
No-Dairy Tuna Noodle Casserole with Mushrooms and Fresh Herbs
4 Tablespoons non-dairy margarine called “Nucoa”
¼ cup flour
1 ¾ cup plain rice or soy milk
2 cups sliced mushrooms
½ cup chopped yellow onion
¼ cup sliced celery
1 Tablespoon fresh or 1 teaspoon dry rosemary
1 Tablespoon fresh or 1 teaspoon dried thyme
8oz dry shelled pasta
1 (12 ¼ oz) can tuna, well drained
Breadcrumbs to cover
Melt margarine in heavy medium saucepan over medium heat. Add flour and stir 2 minutes. Gradually whisk in soy or rice milk. Stir over medium heat until sauce thickens, about 5 minutes. Remove from heat.
Sauté mushrooms, onions and celery until tender, about 5 minutes. Stir in rosemary and thyme. Stir mushroom mixture into sauce.
Cook pasta according to package directions. Drain.
Preheat oven to 350 degrees. Coat an 8” square baking dish with cooking spray. Place tuna in large bowl and flake to bite size pieces with a fork. Add cooked noodles. Add sauce and toss to coat. Season with salt and pepper. Transfer mixture to prepared dish. (Can be make one day ahead. Cover and chill in refrigerator until ready to bake). Sprinkle with breadcrumbs. Bake until casserole bubbles around edges, about 30 minutes. Serve hot with bread.
4 Tablespoons non-dairy margarine called “Nucoa”
¼ cup flour
1 ¾ cup plain rice or soy milk
2 cups sliced mushrooms
½ cup chopped yellow onion
¼ cup sliced celery
1 Tablespoon fresh or 1 teaspoon dry rosemary
1 Tablespoon fresh or 1 teaspoon dried thyme
8oz dry shelled pasta
1 (12 ¼ oz) can tuna, well drained
Breadcrumbs to cover
Melt margarine in heavy medium saucepan over medium heat. Add flour and stir 2 minutes. Gradually whisk in soy or rice milk. Stir over medium heat until sauce thickens, about 5 minutes. Remove from heat.
Sauté mushrooms, onions and celery until tender, about 5 minutes. Stir in rosemary and thyme. Stir mushroom mixture into sauce.
Cook pasta according to package directions. Drain.
Preheat oven to 350 degrees. Coat an 8” square baking dish with cooking spray. Place tuna in large bowl and flake to bite size pieces with a fork. Add cooked noodles. Add sauce and toss to coat. Season with salt and pepper. Transfer mixture to prepared dish. (Can be make one day ahead. Cover and chill in refrigerator until ready to bake). Sprinkle with breadcrumbs. Bake until casserole bubbles around edges, about 30 minutes. Serve hot with bread.
Sunday, March 21, 2010
No-Dairy Banana Graham Muffins
No-Dairy Banana Graham Muffins
2 cups graham cracker crumbs
1 ¾ cup flour
1/3 cup firmly packed brown sugar
1 Tablespoon baking powder
½ teaspoon salt
2 medium ripe bananas, mashed (1 cup)
1 ¼ cup soy milk
½ cup applesauce
¼ cup egg beaters or 2 egg whites
½ teaspoon vanilla
½ cup chopped pecans (optional)
Preheat oven to 400 degrees
Line 12 muffin cups with paper liners and spray with cooking spray.
In a large bowl, combine graham cracker crumbs, flour, brown sugar, baking powder and salt.
In a medium bowl, whisk together bananas, soy milk, applesauce, egg and vanilla.
Stir applesauce mixture into flour mixture just until moist. Fold in pecans if desired. Spoon into prepared muffin cups. Bake 20-25 minutes or until tester inserted in center comes out clean.
Immediately, remove from pan, and cool on wire rack. Serve warm or completely cooled.
2 cups graham cracker crumbs
1 ¾ cup flour
1/3 cup firmly packed brown sugar
1 Tablespoon baking powder
½ teaspoon salt
2 medium ripe bananas, mashed (1 cup)
1 ¼ cup soy milk
½ cup applesauce
¼ cup egg beaters or 2 egg whites
½ teaspoon vanilla
½ cup chopped pecans (optional)
Preheat oven to 400 degrees
Line 12 muffin cups with paper liners and spray with cooking spray.
In a large bowl, combine graham cracker crumbs, flour, brown sugar, baking powder and salt.
In a medium bowl, whisk together bananas, soy milk, applesauce, egg and vanilla.
Stir applesauce mixture into flour mixture just until moist. Fold in pecans if desired. Spoon into prepared muffin cups. Bake 20-25 minutes or until tester inserted in center comes out clean.
Immediately, remove from pan, and cool on wire rack. Serve warm or completely cooled.
No-Dairy Baked Potato Soup
No-Dairy Baked Potato Soup
2 medium potatoes (about 2 cups chopped)
2 Tablespoons soy margarine or vegetable oil
½ to 1 cup diced white onion
2 Tablespoons flour
4 cups chicken broth
2 cups water
¼ cup cornstarch
1 cup instant mashed potatoes
½ teaspoon salt
½ teaspoon pepper
½ teaspoon basil
1/8 teaspoon thyme
1 cup soy or rice milk (plain)
Wash potatoes thoroughly and either bake at 400 degrees for 45 minutes or microwave on High until tender (remember to poke potato several times with fork before either cooking method to avoid explosion!).
As the potatoes cool, melt your soy margarine or oil in a large saucepan and sauté your onions until lightly browned. Add in your flour to make a “roux.” Add in your chicken broth, water, cornstarch, instant mashed potatoes and spices and bring to a boil. Reduce your heat and simmer for about 5-10 minutes. Take your cooled potatoes and peel off the skin and chop into desired pieces. Add chopped potatoes to liquid. Add in the soy or rice milk and bring the soup back up to a boil. Reduce heat and simmer for about 15 minutes or until desired thickness.
Makes 4-6 servings
2 medium potatoes (about 2 cups chopped)
2 Tablespoons soy margarine or vegetable oil
½ to 1 cup diced white onion
2 Tablespoons flour
4 cups chicken broth
2 cups water
¼ cup cornstarch
1 cup instant mashed potatoes
½ teaspoon salt
½ teaspoon pepper
½ teaspoon basil
1/8 teaspoon thyme
1 cup soy or rice milk (plain)
Wash potatoes thoroughly and either bake at 400 degrees for 45 minutes or microwave on High until tender (remember to poke potato several times with fork before either cooking method to avoid explosion!).
As the potatoes cool, melt your soy margarine or oil in a large saucepan and sauté your onions until lightly browned. Add in your flour to make a “roux.” Add in your chicken broth, water, cornstarch, instant mashed potatoes and spices and bring to a boil. Reduce your heat and simmer for about 5-10 minutes. Take your cooled potatoes and peel off the skin and chop into desired pieces. Add chopped potatoes to liquid. Add in the soy or rice milk and bring the soup back up to a boil. Reduce heat and simmer for about 15 minutes or until desired thickness.
Makes 4-6 servings
Saturday, March 20, 2010
Salmon, Red Potato, and Asparagus Salad
Salmon, Red Potato, and Asparagus Salad
By: Williams Sonoma
1lb salmon filet, skin and bones removed
Kosher salt and freshly ground black pepper
1lb small round red-skinned potatoes, each about 1 ½ inches in diameter
¾ lb asparagus, tough ends removed
For the Vinaigrette:
4 dry-packed sun-dried tomato halves
Boiling water
¼ cup extra-virgin olive oil
3 Tablespoons fresh lemon juice
1 Tablespoon finely chopped fresh flat-leaf (Italian) parsley
1 Tablespoon finely chopped fresh dill
1 teaspoon orange zest
½ teaspoon minced garlic
Kosher and freshly ground black pepper
10oz mixed baby greens (about 8 cups loosely packed)
3 green onions, including tender green tops, thinly sliced
Preheat oven to 400 degrees
Season the salmon evenly with salt and pepper.
Place the salmon fillet in a baking pan. Place the pan in the oven and roast the salmon until opaque throughout when tested with a fork, about 15-20 minutes.
Transfer the salmon to a plate and let cool to room temperature. Meanwhile, place the potatoes in a large saucepan with water to cover. Bring to a boil over high heat, reduce the heat to medium-low, cover, and simmer until the potatoes are tender when pierced with a knife, about 15 minutes. Drain and, when cool enough to handle, peel and cut into slices ½ inch thick. Set aside on a large plate to cool completely.
If the asparagus spears are thick, use a vegetable peeler to pare away the tough outer skin of each spear to within about 2 inches of the tip. Cut the spears on the diagonal into 1 inch lengths. Place in a steamer rack over boiling water, cover the steamer, and cook until tender-crisp, about 3 minutes. Remove the rack from the pan and rinse the asparagus under running cold water until cool. Pat dry and arrange next to the potatoes on the plate.
When the salmon is cool, cut into 1 inch chunks and place the chunks alongside the potatoes and asparagus.
To make the vinaigrette, place the sun-dried tomatoes in a heatproof bowl, pour in boiling water to cover, let stand for 5 minutes, and then drain and cut into ¼ inch dice. In a small bowl, whisk together the olive oil, lemon juice, tomatoes, parsley, dill, orange zest, garlic, 2 Tablespoons water, ½ teaspoon salt and a grind of pepper until blended.
In a large bowl, toss the salad greens with 2 Tablespoons of the vinaigrette. Spoon the remaining vinaigrette over the asparagus, potatoes and salmon. Using a large, flat spoon or spatula, gently coat the ingredients evenly with the dressing. Arrange the greens on a large platter. Top with asparagus, potatoes and salmon, sprinkle with green onions, and serve at room temperature.
Serves 4
By: Williams Sonoma
1lb salmon filet, skin and bones removed
Kosher salt and freshly ground black pepper
1lb small round red-skinned potatoes, each about 1 ½ inches in diameter
¾ lb asparagus, tough ends removed
For the Vinaigrette:
4 dry-packed sun-dried tomato halves
Boiling water
¼ cup extra-virgin olive oil
3 Tablespoons fresh lemon juice
1 Tablespoon finely chopped fresh flat-leaf (Italian) parsley
1 Tablespoon finely chopped fresh dill
1 teaspoon orange zest
½ teaspoon minced garlic
Kosher and freshly ground black pepper
10oz mixed baby greens (about 8 cups loosely packed)
3 green onions, including tender green tops, thinly sliced
Preheat oven to 400 degrees
Season the salmon evenly with salt and pepper.
Place the salmon fillet in a baking pan. Place the pan in the oven and roast the salmon until opaque throughout when tested with a fork, about 15-20 minutes.
Transfer the salmon to a plate and let cool to room temperature. Meanwhile, place the potatoes in a large saucepan with water to cover. Bring to a boil over high heat, reduce the heat to medium-low, cover, and simmer until the potatoes are tender when pierced with a knife, about 15 minutes. Drain and, when cool enough to handle, peel and cut into slices ½ inch thick. Set aside on a large plate to cool completely.
If the asparagus spears are thick, use a vegetable peeler to pare away the tough outer skin of each spear to within about 2 inches of the tip. Cut the spears on the diagonal into 1 inch lengths. Place in a steamer rack over boiling water, cover the steamer, and cook until tender-crisp, about 3 minutes. Remove the rack from the pan and rinse the asparagus under running cold water until cool. Pat dry and arrange next to the potatoes on the plate.
When the salmon is cool, cut into 1 inch chunks and place the chunks alongside the potatoes and asparagus.
To make the vinaigrette, place the sun-dried tomatoes in a heatproof bowl, pour in boiling water to cover, let stand for 5 minutes, and then drain and cut into ¼ inch dice. In a small bowl, whisk together the olive oil, lemon juice, tomatoes, parsley, dill, orange zest, garlic, 2 Tablespoons water, ½ teaspoon salt and a grind of pepper until blended.
In a large bowl, toss the salad greens with 2 Tablespoons of the vinaigrette. Spoon the remaining vinaigrette over the asparagus, potatoes and salmon. Using a large, flat spoon or spatula, gently coat the ingredients evenly with the dressing. Arrange the greens on a large platter. Top with asparagus, potatoes and salmon, sprinkle with green onions, and serve at room temperature.
Serves 4
No-Dairy Oatmeal Pumpkin Bread
No-Dairy Oatmeal Pumpkin Bread
1 cup quick-cooking oats
1 cup hot soy or rice milk
1 cup canned pumpkin
4 egg whites or ½ cup egg beaters
2 cups flour
1 cup granulated sugar
1 Tablespoon baking powder
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
½ cup raisins (optional)
½ cup chopped pecans (optional)
Preheat oven to 350 degrees
In a large bowl, combine oats soy/rice milk and allow to stand for 5 minutes. Stir in pumpkin and eggs.
In a separate bowl, sift and whisk flour, sugar, baking powder, cinnamon, nutmeg and salt.
Gradually add dry ingredients to oatmeal mixture; stir in raisins and nuts if desired.
Place in 9x5 loaf pan sprayed with nonstick spray. Bake 55-60 minutes or until toothpick inserted in center comes out clean. Cool on rack.
Makes 1 loaf; 16 slices
1 cup quick-cooking oats
1 cup hot soy or rice milk
1 cup canned pumpkin
4 egg whites or ½ cup egg beaters
2 cups flour
1 cup granulated sugar
1 Tablespoon baking powder
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
½ cup raisins (optional)
½ cup chopped pecans (optional)
Preheat oven to 350 degrees
In a large bowl, combine oats soy/rice milk and allow to stand for 5 minutes. Stir in pumpkin and eggs.
In a separate bowl, sift and whisk flour, sugar, baking powder, cinnamon, nutmeg and salt.
Gradually add dry ingredients to oatmeal mixture; stir in raisins and nuts if desired.
Place in 9x5 loaf pan sprayed with nonstick spray. Bake 55-60 minutes or until toothpick inserted in center comes out clean. Cool on rack.
Makes 1 loaf; 16 slices
Friday, March 19, 2010
Potatoes and Green Beans with Cucumber and Yogurt Dressing
Potatoes and Green Beans with Cucumber and Yogurt Dressing
By: Williams-Sonoma
For the dressing:
2/3 cup plain whole-milk yogurt
1/3 cup mayonnaise
¼ cup coarsely chopped fresh dill
½ teaspoon dried oregano
Kosher salt and ground pepper
¾ cup peeled, seeded, and finely diced English (hot-house) cucumber
5 Yukon gold potatoes (about 1 ¾ lb), peeled, halved lengthwise, and cut cross-wise into slices 1/3 inch thick
Kosher salt and freshly ground pepper
½ lb green beans, trimmed, and cut into 2 inch pieces
1 ½ teaspoons white wine vinegar
To make dressing, in a bowl, whisk together the yogurt, mayonnaise, dill, oregano, ¾ teaspoon kosher salt, and ½ teaspoon pepper. Stir in the cucumber. Set aside.
Pour water to a depth of 1 inch in a large pot and bring to a boil. Put the potatoes into a collapsible steam basket and set the basket over the boiling water. (The water should not touch the bottom of the steamer basket.) Cover and steam until the potatoes are tender when pierced with a small knife, about 14 minutes. Transfer the potatoes to a large bowl. Let cool for 5 minutes, then sprinkle lightly with kosher salt and pepper.
In the same steamer, cook the green beans until just tender-crisp, about 5 minutes. Transfer the green beans to the bowl with the potatoes. Sprinkle to taste with kosher salt and pepper and let cool to lukewarm, about 20 minutes.
Mix the vinegar into the cucumber-yogurt dressing. Stir enough of the dressing into the salad to coat generously. Serve at once.
Make-Ahead Tip: The cucumber-yogurt dressing may be prepared 1 day in advance. Cover and refrigerate.
Makes 6 servings
By: Williams-Sonoma
For the dressing:
2/3 cup plain whole-milk yogurt
1/3 cup mayonnaise
¼ cup coarsely chopped fresh dill
½ teaspoon dried oregano
Kosher salt and ground pepper
¾ cup peeled, seeded, and finely diced English (hot-house) cucumber
5 Yukon gold potatoes (about 1 ¾ lb), peeled, halved lengthwise, and cut cross-wise into slices 1/3 inch thick
Kosher salt and freshly ground pepper
½ lb green beans, trimmed, and cut into 2 inch pieces
1 ½ teaspoons white wine vinegar
To make dressing, in a bowl, whisk together the yogurt, mayonnaise, dill, oregano, ¾ teaspoon kosher salt, and ½ teaspoon pepper. Stir in the cucumber. Set aside.
Pour water to a depth of 1 inch in a large pot and bring to a boil. Put the potatoes into a collapsible steam basket and set the basket over the boiling water. (The water should not touch the bottom of the steamer basket.) Cover and steam until the potatoes are tender when pierced with a small knife, about 14 minutes. Transfer the potatoes to a large bowl. Let cool for 5 minutes, then sprinkle lightly with kosher salt and pepper.
In the same steamer, cook the green beans until just tender-crisp, about 5 minutes. Transfer the green beans to the bowl with the potatoes. Sprinkle to taste with kosher salt and pepper and let cool to lukewarm, about 20 minutes.
Mix the vinegar into the cucumber-yogurt dressing. Stir enough of the dressing into the salad to coat generously. Serve at once.
Make-Ahead Tip: The cucumber-yogurt dressing may be prepared 1 day in advance. Cover and refrigerate.
Makes 6 servings
Mashed Potatoes Baked with Three Cheeses
Mashed Potatoes Baked with Three Cheeses
By: Williams-Sonoma
Unsalted butter for greasing
4 large russet potatoes, about 2 ½ lb, peeled and cut into ½ inch cubes
4 ½ oz Brie cheese, rind removed, cut into ½ inch dice
5 ½ oz fresh white goat cheese, crumbled
¾ cup grated Parmesan cheese
¼ cup whole milk, plus more if needed
Kosher salt and freshly ground pepper
2 Tablespoons minced fresh flat-leaf parsley
Preheat the oven to 350 degrees. Butter a 9 inch pie dish.
Pour water to a depth of 1 inch into a large pot and bring to a boil. Put the potatoes into a collapsible steamer basket and set the basket over the boiling water. (The water should not touch the bottom of the steamer basket.) Cover and steam until the potatoes are tender when pierced with a small knife, about 15 minutes. Transfer the potatoes to a bowl.
Empty the pot and wipe dry. Return the potatoes to the still-hot pot. Add 2/3 of Brie cheese, 2/3 of the goat cheese, and 2/3 of the Parmesan cheese and mash well with a potato masher. Add the ¼ cup milk, a scant ¼ teaspoon kosher salt, and ¼ teaspoon pepper and mash to blend, adding more milk, 1 Tablespoon at a time, if needed to reach the desired consistency. Transfer the potatoes to the prepared dish. Sprinkle the remaining cheese evenly over the potatoes.
Bake the potatoes until heated through and the cheese is just beginning to brown on top, about 20 minutes. Serve at once, sprinkle with parsley.
Make-Ahead Tip: This dish can be prepared up to 2 hours in advance. Cover loosely and let stand at room temperature until ready to bake.
Serving Tip: These mashed potatoes are very rich, so serve them with a simple main course such as grilled salmon, chicken or lamb chops.
Serves 6
By: Williams-Sonoma
Unsalted butter for greasing
4 large russet potatoes, about 2 ½ lb, peeled and cut into ½ inch cubes
4 ½ oz Brie cheese, rind removed, cut into ½ inch dice
5 ½ oz fresh white goat cheese, crumbled
¾ cup grated Parmesan cheese
¼ cup whole milk, plus more if needed
Kosher salt and freshly ground pepper
2 Tablespoons minced fresh flat-leaf parsley
Preheat the oven to 350 degrees. Butter a 9 inch pie dish.
Pour water to a depth of 1 inch into a large pot and bring to a boil. Put the potatoes into a collapsible steamer basket and set the basket over the boiling water. (The water should not touch the bottom of the steamer basket.) Cover and steam until the potatoes are tender when pierced with a small knife, about 15 minutes. Transfer the potatoes to a bowl.
Empty the pot and wipe dry. Return the potatoes to the still-hot pot. Add 2/3 of Brie cheese, 2/3 of the goat cheese, and 2/3 of the Parmesan cheese and mash well with a potato masher. Add the ¼ cup milk, a scant ¼ teaspoon kosher salt, and ¼ teaspoon pepper and mash to blend, adding more milk, 1 Tablespoon at a time, if needed to reach the desired consistency. Transfer the potatoes to the prepared dish. Sprinkle the remaining cheese evenly over the potatoes.
Bake the potatoes until heated through and the cheese is just beginning to brown on top, about 20 minutes. Serve at once, sprinkle with parsley.
Make-Ahead Tip: This dish can be prepared up to 2 hours in advance. Cover loosely and let stand at room temperature until ready to bake.
Serving Tip: These mashed potatoes are very rich, so serve them with a simple main course such as grilled salmon, chicken or lamb chops.
Serves 6
Subscribe to:
Posts (Atom)
